Lunch, Dinner, Weight Loss, Gluten-Free, Paleo, Pescatarian
Gluten-Free, Paleo, Keto, Pescatarian
5-6 oz. of wild caught cod
1 Tablespoons of Organic Coconut Oil
1 Organic Carrot
1 Cup of Organic Cilantro
1/4 Cup of Sprouted Brown Rice
2 Coconut Tortillas (The Real Coconut Co.)
Bring to boil 1 1⁄2 cups of filtered water in a medium saucepan.
Add in 1⁄4 cup of sprouted brown rice. Cook on medium and stir occasionally. Cook until desired texture. Typically, 15-20 minutes.
While you’re waiting spiralize carrots and radishes using a spiralizer. Chop cilantro.
Preheat your frying pan on low-medium heat. Add 2 tablespoons of coconut oil. Now add in the cod. Cook for 4-5 minutes on each side then turn off heat.
Place the cod on a cutting board and separate it into pieces with a fork.
Heat your coconut tortillas then place the cod inside the heated tortilla. Place all other ingredients on top. Spoon la crema sauce on top and devour!